A simple, healthy, and satisfying one pot meal is the perfect way to nourish your family this season! My Hungarian Goulash is full of protein and veggies for a cozy and soul-satisfying easy dinner that the whole family will love. Plus, there’s a slow cooker option, too!
This goulash is the stuff that comfort food dreams are made of! Forget the cozy blanket, the fire in the fireplace, and the mug of hot cocoa. A bowl of this rich, flavorful beef stew is all that you need to stay toasty and warm this season!
Your family is going to love how versatile this dish is, too. If you want to keep it simple and lower-carb, serve the Hungarian Goulash in a bowl with plenty of broth like a soup.
It will fill you up and keep you satisfied, thanks to plenty of veggies and protein!
Do you have a house full of hungry meat-and-potatoes-loving boys, like me? Or do you just love a great plate of al dente pasta?
The goulash is also delicious served over mashed potatoes or buttered noodles!
It’s rustic, simple, down-home food that just feels good. There’s a reason that families have been serving Hungarian Goulash for generations!
If goulash hasn’t been a staple in your home since childhood, then don’t be intimidated by the funny name! Goulash is just a stew of meat and vegetables that’s seasoned with paprika and other spices.
The easy, one pot meal originated in medieval Hungary, and has been a popular dish in Europe ever since. What’s not to love?! It’s affordable, it’s a great way to incorporate veggies in the diet, and it’s super easy to prepare.
Plus, this is a great make-ahead option that you can pull together on the weekend and then just reheat during the week when you want something quick at the last minute.
I hope that you’ll trust me (and the generations before us) and give this dinner a try! It’s a perfect way to feed your family a soul-satisfying supper with minimal effort!
EASY ONE POT HUNGARIAN GOULASH
Easy One Pot Hungarian Goulash
Ingredients
- 2 lbs. boneless stewing beef cut into 1-inch chunks
- 1/3 cup flour
- Salt and pepper
- 2 tablespoons mild oil such as canola
- 1 28 ounce can diced tomatoes (not drained)
- 2 cans 10.75 ounces each condensed tomato soup (not diluted)
- 3 large onions diced
- 3 green bell peppers seeded and diced
- ½ of a soup can of water
- 1/2 teaspoon paprika or more, to taste
- Optional for serving: mashed potatoes or buttered noodles
- Optional garnish: chopped fresh parsley
Instructions
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Place beef in a large Ziploc bag. Add flour, plus a dash of salt and pepper. Seal the bag and toss so that the beef chunks are coated in flour.
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Heat 2 tablespoons of oil in a large heavy pot over medium-high heat. When the oil is hot (but not smoking), brown the beef on both sides until the chunks turn a rich color (about 8-10 minutes). Don’t stir the beef too much as it’s cooking – you want to allow it to sit on one side and brown before turning it over or stirring it again.
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Add remaining ingredients to the pot and stir to combine. Increase the heat and bring to a boil, scraping the brown bits from the bottom of the pot with a wooden spoon.
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Once the broth boils, reduce the heat to low, cover the pot, and allow the stew to cook slowly until the meat and vegetables are tender (approximately 2 hours). Season with salt and pepper, to taste.
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Serve goulash in bowls, or on plates over mashed potatoes or buttered noodles. Garnish with fresh parsley.
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Alternatively, you can cook this goulash in a slow cooker. To do so, transfer browned beef to the slow cooker. Stir in remaining ingredients, cover, and cook for 6-8 hours on LOW or 3-4 hours on HIGH.
Recipe Notes
Have leftovers? This is a great freezer meal! Just package the cooked goulash in air-tight containers and keep in the freezer for up to 3 months.
Recipe adapted from I’d Rather Be Swimming cookbook.
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Hello : this recepie sounds good but with all do recpect me beeing Hungarian , born in Hungary , had made gulyas mani times , this recepie is not the way gulyas is made. But I do like you’re ideas and I do thank you for many good recrpies.
Thanks, Bernadett! I definitely don’t claim that this is “authentic.” Just my own easy, quick, modified version. 🙂
This looks delicious and healthy! Thanks for sharing this recipe. I’ll definitely give it a try this week.
Great, Callie! I hope that you enjoy it! 🙂
I’ve never had goulash before but I think I need to change that because this looks amazing!
Thank you, Kristy!
I use Hamburger instead of beef. That’s how my Grandmother made it. And it is good. Of course, I’ll have to try the Beef chunks too.
Great idea to use the ground beef, Annie! Thanks for the tip!
Hey Blair!
I was wondering if you can sub pre-cooked chicken in with this recipe (we are trying to lessen our intake of red meat), if so what would the cooking time look like and when would I add in the chicken? I will probably serve it as the stew option you suggested and not over potatoes or noodles. Please let me know if maybe this recipe isn’t the best to sub chicken into. Thank you for your time!
Hi, Alyssa! Yes, I think that would work, although the stew will obviously have a much different flavor (not only because you’re using chicken instead of beef, but also because browning the beef in the pot adds a lot of flavor to the overall dish when you scrape the bits from the bottom of the pot). If you use the cooked chicken, I would wait to add it to the pot during the final 30 minutes — just so that it has a chance to warm through. 🙂